FAMCÜTE Santoku Knife 7 inch, Hand Forged 3 Layers 9CR18MOV High Carbon Steel Professional Kitchen Knife -Ultra Sharp Wood Handle Japanese Sushi Knife - Father's Day Gift

This knife is as sharp as expected. Sliced through my finger like a hot knife through butter. Clean cut, didn’t hurt because it got the nerves. 5 stitches later and slight blood loss and Im all good. Cutting with it is a joy, it’s cleaning it when you need to be carful. Japanese sneak attack while drying the blade. The knifes got a taste for blood now but would still highly recommend. $45 blade with $200 medical bill, add it up it’s cost as much as a high end chef knife. 5 star cutter

Sharp as h&!! Out of the box. Sharpeners well and cuts like a 55 year old wife!!!!

On prime day 2020 I bought like 5 of the prime deal chef knives from various brands. 4 cheapies and a Shun. Out of all of the cheapies (this cost the most $40) but that cost of 5-10$ more than the others was really worth it because this was the only one I found to actually be sharp enough to hang with the Shun.Pros--Very sharp-Says Japanese chef knife but actually has the blade heft/weight of German knives-A great knife for pinch gripCons--Didnt feel great to me for other grips-not full tang, could come apart eventually-if you wanted a light knife, this isn't it.Overall it's an excellent value at 40-50 bucks, if you are trying to step up from a $20 wal mart knife but aren't trying to break the bank this is the knife for you. It'll be a joy to cut with if you've never used a professional knife and is a nice stepping stone to get you hooked into a nicer knife!

I was so excited to use show to everyone at the restaurant n It last maybe 2 hrs doing sushi, I was cutting a avocado when the blade just felt off cutting my finger n almost my leg,I’m so pissed that I don’t even wanted a replacement anymore, even to return it’s a pain in my ass, bcuz know I have to drive 30 min to ups

The edge is razor sharp, and the packaging is carefully done to preserve the factory edge. That said, it tapers much too quickly from the cutting edge to the full thickness of the blade, in only about 3/8" it goes from the edge to over 1/16" thick. When cutting "floppy" things like meat, it doesn't matter. But when cutting something firm like an apple it binds in the cut and it becomes like splitting firewood with a wedge. Cutting a carrot into thin (transparent) slices it's fine but if you're cutting one into 1/8" - 1/4" thick slices, like for soup, it'll bind. I have an old cheapie that's thinner and tapers over the full width, and it works better for me even though it doesn't hold an edge and needs to be sharpened all the time.